Chicken Breasts with Eggplant and Roasted Red Pepper Sauce

Yields:	4 servings
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To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.

Remove and place in a plastic bag to steam off skin.

When cool enough to handle, remove charred skin and seed them.

Preheat the grill or broiler.

Halve the eggplant, score in 2 or 3 places, and brush with some of the oil.

Place on the grill, cut side towards the heat.

Turn after 5 minutes. Cook until almost soft.

Add the chicken breasts and cook 3 minutes on each side, until done.

Remove to a plate.

Heat the remaining oil in a large frying pan until singing.

Add the onion and garlic, and cook until soft.

Puree the peppers and vinegar in a food processor or blender until smooth.

Add the puree, eggplants, and chicken to the frying pan, and heat together, about 5 minutes.

Place the chicken mixture on a platter surrounded by the eggplant and sauce.

Sprinkle with the herbs.

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This cheesecake is to die for. A major hit anong family and friends. Even without the extra chocolate, it is fabulous and very simple.